In the kitchen with MyTrela

Quinoa with carrot, celery and peas

Quinoa cooks after brief stewing with vegetables, while peas go into the pot at the end.

1 serving

Quinoa with carrot, celery and peas — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.

  • Rapeseed oil10 g
  • Onion35 g
  • Celery45 g
  • Carrot50 g
  • Water120 g
  • Bay leaf1 g
  • Lemon zest4 g
  • Lemon juice3 g
  • Quinoa45 gWeight of dry grain before preparation for cooking.
  • Green peas45 gThawed peas; weigh the portion intended for adding to the dish.
  • Salt2 g
  • Black pepper2 g

Preparation

  1. Fry peeled, chopped vegetables in hot rapeseed oil for about 10 minutes until softened. Prepare quinoa for cooking according to the package and add to the vegetables. Stew covered for about 2 minutes.
  2. Pour in the water from the ingredient list and add bay leaf and lemon zest and juice. After bringing to the boil, cover the pot and cook over a low heat for about 20 minutes until quinoa softens and absorbs the liquid.
  3. Finally stir in the weighed 45 g thawed peas, salt and pepper.

Total preparation time has not been confirmed.

Nutritional values

Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.

About this recipe

Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.